Asian Quinoa-Vegetable Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 210.3
- Total Fat: 5.2 g
- Cholesterol: 0.0 mg
- Sodium: 954.2 mg
- Total Carbs: 34.3 g
- Dietary Fiber: 4.9 g
- Protein: 6.1 g
View full nutritional breakdown of Asian Quinoa-Vegetable Salad calories by ingredient
Introduction
This is adapted from a Weight Watchers recipe for Asian Flavored Quinoa Salad This is adapted from a Weight Watchers recipe for Asian Flavored Quinoa SaladNumber of Servings: 4
Ingredients
-
3 cups of cooked quinoa (= 0.75 cups of dry quinoa plus 1.5 cups of vegetable broth to cook it in)
1 TBS of rice wine vinegar
1 TBS of orange marmalade
2 tsp of dark sesame oil
1 TBS of minced ginger
1 tsp of kosher salt
1 cup of sugar snap peas, trimmed and halved
1 cup of shredded red cabbage
1 cup of shredded carrots
1 small sweet red bell pepper
1 scallion
3 TBS cilantro
1 TBS of sesame seeds, toasted
Tips
The cilantro and sesame seed also work well when mixed directly into the salad.
Eliminate the cooking time if you already have a batch of quinoa cooked up. The 5 minute prep time assumes that you are using pre-shredded cabbage and carrots, and pre-minced ginger (available in jars, or made ahead and frozen.
Directions
1. If you haven't already, cook your quinoa in vegetable broth. (It has more flavor than cooking it in water).
2. Combine the rice wine vinegar, orange marmalade, sesame oil, minced ginger, and salt in a small bowl. Whisk to create dressing, and set aside.
3. Chop the scallion and thinly slice the red pepper. Place both in a large bowl along with the cooked quinoa, sugar snap peas, shredded cabbage, and shredded carrots. Stir to mix thoroughly.
4. Pour the dressing into the bowl and mix all ingredients.
5. Serve warm (garnished with cilantro and toasted sesame seeds) or refrigerate and serve chilled. If serving chilled, add the cilantro and toasted sesame seed garnish prior to serving.
Serving Size: Makes four 1-cup (heaping) servings
2. Combine the rice wine vinegar, orange marmalade, sesame oil, minced ginger, and salt in a small bowl. Whisk to create dressing, and set aside.
3. Chop the scallion and thinly slice the red pepper. Place both in a large bowl along with the cooked quinoa, sugar snap peas, shredded cabbage, and shredded carrots. Stir to mix thoroughly.
4. Pour the dressing into the bowl and mix all ingredients.
5. Serve warm (garnished with cilantro and toasted sesame seeds) or refrigerate and serve chilled. If serving chilled, add the cilantro and toasted sesame seed garnish prior to serving.
Serving Size: Makes four 1-cup (heaping) servings